SMELL the gin

Listen up: your sense of smell accounts for something like 75% to 95% of flavour impact. And that’s a fact.

But over the years we have evolved to rely less on our sense of smell. We no longer need smell to spot rotten meat or vegetables – instead, we use visual clues or look at best before dates. But this means we are potentially missing out on our primary tasting sense – and the key to mastering the mysteries of flavour!

The Aroma Academy tells us if they removed the aroma molecules from spirits we wouldn’t be able to tell the difference between one gin and another. Which would make my world a little sadder. So this seems like a pretty good reason to up our game on the scent recognition front and take time to appreciate our favourite tipple!